Amazing chilli con carne
This is definitely my favourite chilli recipe – you can vary the hotness by adding more or less chilli powder. It’s quick and easy to make and is perfect for a meal with friends. The coleslaw is a great addition.
1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 heaped tsp hot chilli powder (add more or less depending on how hot you like it)
1 tsp paprika
1 tsp ground cumin
500g leaned minced beef
1 beef stock cube
400g can chopped tomatoes
½ teaspoon dried marjoram
2-3 squares of plain, dark chocolate
2 tbsp tomato puree
410g can of red kidney beans
Basmati rice, coleslaw and nacho chips to serve
- Prepare your vegetables. Chop your onion into small dice, about 5mm square. Cut your pepper in half lengthways, remove stalk and wash the seeds away, then chop.
- Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Making the sauce. Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Tip in the marjoram and add a good shake of salt and pepper. Squirt in about 2 tbsp of tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Drain and rinse the beans in a sieve and stir them into the chilli pot, along with the chocolate. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
- Serve with Basmati rice, coleslaw and nacho chips. This recipe is delicious!!